Cakey Cheesecake Recipe - Allrecipes.com
  • READY IN hrs

Cakey Cheesecake

Recipe by  

"A very delicious cheesecake made with cottage cheese. Egg whites are whipped and folded into the batter to lighten it and give it a cake-like consistency. You may substitute ricotta cheese if you like."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon. Reserve 1/2 cup of this mixture and set aside. Stir in butter to remaining crumb mixture. Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan. Chill in refrigerator.
  2. In a large bowl, stir together sugar and heavy cream until sugar is dissolved. Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest.
  3. In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into crust. Sprinkle top with reserved crumb mixture.
  4. Bake in preheated oven for 1 hour, or until filling is just set. Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour. Chill in refrigerator.
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Reviews More Reviews

Jun 23, 2007

The recipe should suggest you put cottage cheese in a blender and cream it first. This recipe was lumpy and had a gritty texture. Also needed more sugar and lemon juice.

 
Nov 12, 2006

nancy

 

7 Ratings

Aug 29, 2003

Thank you for adding the cottage cheese!

 
Jul 18, 2003

This recipe was pretty good. I used ricotta cheese like it said I could and half mascarpone cheese. It was good. This is only my second time making cheesecake so don't know if it was me or the recipe but was hoping for a creamier texture. I would use this recipe again!

 
Jun 16, 2014

Too much liquid--the bottom crust absorbed it and was spongy. The curds were hard, like undercooked rice pudding. Bake crust for a short time to seal it? Drain the cottage cheese? Grind it first in a blender? Not mentioned in the recipe. :(

 

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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 474 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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